Chocolate Oreo Cookies

Place 6 at a time on prepared pan and bake 9 minutes. (If the cookies bake odd shaped, use an extra large round cookie cutter to swirl around the hot cookies quickly, forming perfectly round cookies.)
Let cool on hot pan 2 minutes, then gently remove and place on a wire racks. Press extra white chips into the tops of the hot cookies and let cool completely.

Notes
Feel free to use your favorite chocolate chips in place of the white chips. These cookies would be great with milk chocolate, semi sweet chocolate, or dark chocolate.
You can use Hershey’s special dark cocoa in place of the black cocoa, but I don’t recommend using regular cocoa in this particular cookie recipe.
Add extra white chips to the tops of the cookies before and after baking for the best bakery look.

These white chocolate Oreo cookies do bake up extra thick and puffy because of all the extra mix-ins. If you want a thinner cookie, press the dough balls down slightly before baking.
For bakery looking cookies, use a large round cookie cutter. As soon as the cookies come out of the oven, place it around the cookie without cutting anything off. Use a swirling motion to mold the hot cookie into a perfect circle.
Warm day old cookies in the microwave for 10-15 seconds for that fresh from the oven taste.

Nutrition Information: YIELD: 12 SERVING SIZE: 1
Amount Per Serving: CALORIES: 382TOTAL FAT: 18gSATURATED FAT: 9gTRANS FAT: 0gUNSATURATED FAT: 8gCHOLESTEROL: 39mgSODIUM: 195mgCARBOHYDRATES: 52gFIBER: 2gSUGAR: 32gPROTEIN: 5g